Directions:
1. whisk eggs, oil and honey until smooth (the original recipe calls for sugar, but I subbed it out for honey – also I used safflower oil instead of vegetable oil)
2. stir in chopped carrots and ½ cup walnuts to egg mixture
3. mix dry ingredients and then add to wet ingredients, mix well – this will be a slightly stiff dough
4. spoon mixture into muffin cups (either oiled well or with paper cups inserted), top each muffin with a pinch of remaining nuts
5. bake for ~25 mins at 400 degrees F – then serve with warm jam or butter or just eat ‘em